National Republican., 1887-04-23
A TALK ABOUT SHAD.
An Old Fisherman's Interesting Views.

An Old Fisherman's Interesting Views.
New York Tribune
"Tell you something about shad Why,
certainly" said an old fisherman.
"Fine ones have been somewhat scarce
this season, though good many iced
southern have come IN. Next week
should bring ms plenty of North rivers
and allow them to sell at rather
less trout.like prices than have
been ruling, but the good old days that you
and have seen when pair OF roe shad
could be had for a quarter will never come
back. Now we cali 30 and 40 cents low
prices for large roe fish single, In the old
times common wagons could do the vend-
ing; now the buyer has to contribute to
high shop rents and suffer his part OF the
enlarged demand OF New York and su-
burbs.
"Why, you can remember when nets
could be set abundantly about the bay, and
close to the city on the Hudson. Steam
has driven them away. Then, lots OF fam
ilies used to send right down to the wharves
for their days supply. The glls had to be
bright red and tn scales shining to sell
even as cheaply as ! have mentioned, or
they would be pushed aside as stale and 90
for what used to be called boarding house
price,
"a good many buyers insist that buck
Is better favored than female shade, but
the roes Of the latter give them preference.
Some housewives object to cooking roes
because they sputter fat SO annoyingly white
being fried. Tell your readers that this dis
comfort can be avoided by slightly parboiliug
| the roes or putting them In boiling water
| for q few, say three or four, minutes. A
shad to fry can be split down the back, the
| easiest way Of cutting but for broiling it
needs an expert cleaner TO give 1t the Con =
necticut cut, which is to split 1t In front
and remove the backbone.
| "Planked shad Is a method oftener used
south than here. Early warm weather
there starts a good many beach parties,
like our chowder parties and clam bakes.
| 1t needs an open fire. The shad is split and
nailed to board, an oak one Is prefer
able, and propped before hot Goals until
cooked. A man who ia used to 1t will keeI
the board from catching fire or charring SC
as to impart smoky taste to the fish
Baked shad is not a proper thing; the
fish Is too delicate to do well with
highly Favored stufIlng and long oven cook
ing. No, the fryingpan and gridiron are
the correct implements for fixing the silver
heauties for the table. OF recent years cot
ton. seed oil has been popular with many
frying fish of all kinds. The pieces are said
to cook through without becoming SO sat
urated with fat as when lard is used. You
know they use oil In the West Indies fol-
frying fish; and, by the way, do you know
that negro cooks can cook fish better thar
other people, as a rules It's so.
"Let me give you a choice recipe fol
making shad salad. Take some Of the part!
that have not been Drowned In frying ol
brolling; let them get cold and thea pu
them into vinegar that has had mild no
sleeping OF bay leaves. After abou
half an hour take them and chol
fine with crisp watercress, addini
trine Of Worcestershire sauce, Thi
makes delicious relish for tea. What Is
good thing to drink with fish dinner o
luncheony Well, that depends upon tn
taste, but I'll tell you lager is about tn
right thing after talking fish as long as
|, | have ~